Pstrąg Pieczony

Ingredients · 4 servings

• 4Whole rainbow trout, cleaned and gutted
• 2Lemon, sliced into rounds and wedges (to serve)
• 20 gDill, fresh
• 3 cloveGarlic, finely grated
• 60 gButter, softened
• 8 gSalt
• 2 gBlack pepper, freshly ground

Equipment

oven, baking tray, knife, cutting board, small bowl, spoon, pastry brush, instant-read thermometer, serving platter, tongs

Instructions

1. 1
   Mise En Place

   Gather the trout, lemon, dill, garlic, butter, salt, and pepper; set out a baking tray, knife, board, bowl, spoon, brush, and thermometer. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Score Trout

   Score each cleaned trout 3 times on both sides, cutting through the skin down to the bone so seasoning and butter can reach the flesh. · 5 min

   What to look for: Each fish has 3 clean diagonal cuts on each side.

3. 3
   Fill Cavities

   Season the inside of each cavity with salt and black pepper, then add fresh dill and lemon slices without overpacking the fish. · 5 min

   What to look for: The cavities look evenly seasoned with visible dill and lemon.

4. 4
   Butter Skin

   Place the trout on the baking tray, mix grated garlic with softened butter, and rub the mixture over the skin and into the scored cuts. · 5 min

   What to look for: The skin is glossy, lightly coated, and garlic butter sits in the cuts.

5. 5
   Roast Fish

   Roast at 190°C / 375°F for 20-25 minutes, until the skin is golden and the thickest flesh reaches 63°C / 145°F. · 25 min

   When it is done: Insert a thermometer into the thickest part; the trout is done at 63°C / 145°F and should flake gently.

6. 6
   Serve Trout

   Serve the trout immediately with lemon wedges, keeping the fish just cooked through so the flesh stays moist and delicate. · 2 min

   What to look for: The trout is hot, glossy with butter, and ready to flake at the table.